ServSafe Manager 7th Edition - Study
Guide 2025 Questions and Answers
Define the requirements for the designation "foodborne-illness outbreak" - ANSWER✔✔-- Two+
people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for contracting a foodborne illness? -
ANSWER✔✔-- Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain medications, under-
going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. - ANSWER✔✔-- Milk & dairy
products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
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,- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? - ANSWER✔✔-An illness causing
microorganisims that cause food borne illness. They include: viruses, parasites, fungi, mushroom,
sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and what does
each letter stand for? - ANSWER✔✔-FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection" - ANSWER✔✔-A person eats
food containing pathogens, which then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - ANSWER✔✔-Vibrio vulnificus,
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, 8. What are the requirements that are needed for bacteria to grow and reproduce? - ANSWER✔✔-
FATTOM
9. List 5 items that could lead to the contamination of food? - ANSWER✔✔-1. Purchasing food
from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local
seafood restaurant. What could have caused this and how could it have been prevented? -
ANSWER✔✔-By purchasing the mackerel from a reputable supplier who practices strict time
temperature control
11. An employee is preparing sandwiches in a deli. List some ways he/she might contaminate food?
- ANSWER✔✔-- Not sanitizing equipment
- Not practicing personal hygiene
- Not following safety standards
12. While chopping vegetables, a food handler cuts her finger. What should she do? -
ANSWER✔✔-She should wash her hands, cover the cut with a clean bandage or a finger cot, put a
single-use glove over it and return to work.
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 3
Guide 2025 Questions and Answers
Define the requirements for the designation "foodborne-illness outbreak" - ANSWER✔✔-- Two+
people have the same symptoms after eating the same food.
- An investigation is conducted by state & local regulatory authorities
- The outbreak is confirmed by a laboratory analysis
2. List the groups that are included in the high risk population for contracting a foodborne illness? -
ANSWER✔✔-- Elderly people
- Preschool-age children
- People w/ compromised immune systems (patients in hospitals, taking certain medications, under-
going cancer treatments, organ transplant recipients)
3. List the 13 potentially hazardous foods as discussed in the text. - ANSWER✔✔-- Milk & dairy
products
- Shell eggs
- Meat: beef, pork & lamb
- Poultry
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 1
,- Fish
- Shellfish & crustaceans
- Baked potatoes
- Heat-treated plant food (cooked rice, beans & vegtables)
- Soy proteins
- Sprouts & sprout seeds
- Sliced melons, tomatoes & leafy greens
- Untreated garlic & oil mixtures
4. Define and give an example of a biological contaminant? - ANSWER✔✔-An illness causing
microorganisims that cause food borne illness. They include: viruses, parasites, fungi, mushroom,
sea-food toxins & bacteria.
5. What Acronym reminds us of what is needed for the growth of micro-organisms and what does
each letter stand for? - ANSWER✔✔-FATTOM
(Food, acidity, temperature, time, oxygen & moisture)
6. Define the requirements for the designation "foodborne infection" - ANSWER✔✔-A person eats
food containing pathogens, which then grow in the
intestines and cause illness
7. Which microorganisms are likely to be found in raw oysters? - ANSWER✔✔-Vibrio vulnificus,
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 2
, 8. What are the requirements that are needed for bacteria to grow and reproduce? - ANSWER✔✔-
FATTOM
9. List 5 items that could lead to the contamination of food? - ANSWER✔✔-1. Purchasing food
from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures
4. Using contaminated equipment
5. Poor Personal Hygiene
6. Storing cleaning chemicals near food in the dry-storage area
10. Several customers were diagnosed with scombroid poisoning after eating mackerel at a local
seafood restaurant. What could have caused this and how could it have been prevented? -
ANSWER✔✔-By purchasing the mackerel from a reputable supplier who practices strict time
temperature control
11. An employee is preparing sandwiches in a deli. List some ways he/she might contaminate food?
- ANSWER✔✔-- Not sanitizing equipment
- Not practicing personal hygiene
- Not following safety standards
12. While chopping vegetables, a food handler cuts her finger. What should she do? -
ANSWER✔✔-She should wash her hands, cover the cut with a clean bandage or a finger cot, put a
single-use glove over it and return to work.
FOR STUDY PURPOSES ONLY COPYRIGHT © 2025 ALL RIGHTS RESERVED 3
